10 minutes
Cook Time
45 minutes
Cooking Level


  • 1 pint Pure Flavor® Juno Bites Red Grape Tomatoes
  • 1 medium spaghetti squash, halved and seeded
  • 4-6 asparagus, chopped in thirds
  • 2 cups frozen peas
  • 3 cloves garlic, sliced
  • ½ cup basil, chopped
  • 4-6 asparagus spears, chopped in thirds
  • 1 tsp olive oil
  • Salt and Pepper


Step 1

Preheat oven to 400°F. Cut squash in half, lengthwise. Scoop out any seeds.

Step 2

Lightly drizzle olive oil and sprinkle salt and pepper to taste. Then, turn over squash and poke holes in the skin using your fork.

Step 3

Cook squash in the oven, faced down, for 45 minutes, or until lightly browned on the outside.

Step 4

Bring a pot of water to a boil and add asparagus. When the asparagus turns bright green, strain and add them to a bowl filled with cold water and ice for 5 minutes.

Step 5

Heat olive oil in a pan over medium high heat. Add garlic. After one minute, add tomatoes and asparagus. Sauté for 5 minutes. Season with salt and pepper, to taste.

Step 6

Remove squash from oven and set aside to cool for 5 minutes. Using a fork, scrape and fluff the strands from the squash.

Step 7

Pour tomato and asparagus over spaghetti squash. Garnish with basil leaves.